I have a new, fun and different activity for you to try this weekend!
I’m sure you’ve heard by now about the Dalgona Coffee Whip craze. It originated in South Korea but I see it popping up all over the states now. And I’ve been obsessed with it except for one caveat… I don’t drink coffee. 😜
But, I LOVE matcha! So I wondered if I could just make it with matcha powder instead of instant coffee. The answer? A resounding YES!!! And I LOVE it! It takes like matcha whipped cream! (Which you then stir it into your almond, oat or whatever kind of alternative milk.)
SO, so good!
You know I’m ALL about natural sweeteners. To find the best one, I tried it with 3 different natural sweeteners. Turns out, I loved them all!
So, not only can you make this with matcha, but you can make it with natural sweeteners instead of the processed, inflammatory, addictive white sugar that it originally calls for! (Now more than ever, during this pandemic, it’s crucial to build your immunity, not tear it down. Cutting out the sugar is an important step).
This is still a treat, but a way healthier alternative to the original recipe. Matcha is full of antioxidants and gives you a caffeine boost without the crash. And whichever sweetener you chose, they have a leg up on granulated white sugar, Maple syrup has trace minerals, coconut nectar has a lower glycemic index and monk fruit sweetener has zero calories without synthetic ingredients.
A treat with benefits, my favorite kind!
Feel free to share this recipe and if you make it, please tag me as I’d LOVE to see your creation, what you used and what you thought of it!
I hope you enjoy this fun beverage as much as I do!
- 1 tsp organic Matcha powder
- 1 tbsp organic sweetener (see options below)
- 3 tbsp aquafaba (liquid left over from a drained can of chickpeas)
- Add all ingredients to a measuring cup or small bowl
- Whisk with an electric beater (or by hand if you’re REALLY patient) 5-10 minutes, until stiff peaks form
- Spoon over a glass of ice and almond, oat or other nondairy milk